Mushroom, Corn, and Poblano Tacos

Ingredients

• 14.5 ounce black beans rinsed drained canned
• 1 teaspoon bottled garlic minced
• 0.8 teaspoon chili powder 
• 1.5 cups corn kernels frozen
• 8 6-inch corn tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 0.8 teaspoon ground cumin 
• 1 teaspoon hot sauce 
• 1 tablespoon juice of lime fresh
• 8  lime wedges 
• 8 ounce mushrooms 
• 2 tablespoons olive oil divided
• 1 cup onion 
• 1 teaspoon oregano dried
• 0.5 cup poblano pepper chopped
• 3 ounces queso fresco crumbled
• 0.3 cup salsa verde 
• 0.5 teaspoon salt 
• 0.3 cup cream light sour

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add 1 tablespoon oil to pan; swirl to coat.
3. Add mushrooms to pan; cook 4 minutes, stirring occasionally.
4. Add remaining 1 tablespoon oil to mushrooms. Stir in onion and next 5 ingredients (through poblano); cook 4 minutes, stirring occasionally.
5. Add corn and beans to pan; cook 4 minutes, stirring occasionally.
6. Remove pan from heat; stir in salsa and next 3 ingredients.
7. Heat tortillas according to package directions. Divide vegetable mixture evenly among tortillas. Top each tortilla with 1 1/2 tablespoons cheese, 1 1/2 teaspoons cilantro, and 1 1/2 teaspoons sour cream.
8. Serve with lime wedges.